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@billzismyname@queer.cool Here's my recipe (all measurements by weight, unless specified):
• 8oz (AP) flour
• 4oz brown sugar
• 4oz (plain granulated) sugar
• 4oz butter (1 stick)
• 4oz coconut oil
• 1 egg
• ½–1 cup chocolate chips
• 8oz (AP) flour
• 4oz brown sugar
• 4oz (plain granulated) sugar
• 4oz butter (1 stick)
• 4oz coconut oil
• 1 egg
• ½–1 cup chocolate chips
Basically it's equal parts flour, sugar, and fat, with an egg to bind as needed and chips to taste. Also, letting the dough rest in the fridge for at least an hour helps, too.
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@robert Thank you!
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@billzismyname@queer.cool @robert I've found adjusting the types of sugar and fats can give the cookies different properties. Butter is usually almost 20% water, so it has less fat; brown sugar is basically sugar with molasses, so it has darker caramel notes.
Baking is science, but it is also fun. Experiment and enjoy each result.
(Sometimes I also put in some baking powder or soda to get some rise, and at least a teaspoon (5ml) of vanilla for flavor.)